Grilled pork loin and radicchio with cauliflower mash

Gluten Free, Soy Free

2 Servings, 640 Calories/Serving

Juicy pork loin and crispy charred radicchio pair perfectly with a buttery cauliflower mash in this paleo friendly meal.

Ingredients

  • 2ea 5-ounce pork loins
  • 1 tablespoon spice rub (1 tablespoon paprika & 1 teaspoon salt
  • pepper)
  • 2 crimini onions
  • 1 clove garlic
  • 1 ounce chives
  • 2 cups cauliflower
  • 2 cups chicken stock
  • 1 teaspoon dried dill
  • 1 head radicchio

Instructions

1

Season pork, prep veggies:

Rub pork thoroughly with spice mix and set aside.
While that’s marinating:
* Peel and dice 1 onion. Cut root ends off remaining onion, peel and slice in half. Season will salt.
* Peel and thinly slice garlic.
* Finely mince half of chives, reserving the rest for garnish.
* Finely mince cauliflower by hand or pulse in food processor.

2

Cook cauliflower:

Heat pot over medium heat with 1 tablespoon olive oil and 1 tablespoon butter. Add diced onion and a pinch of salt and cook until soft and translucent, about 3 minutes. Add garlic and stir, then toss in minced cauliflower and cook, stirring occasionally, until cauliflower softens, about 5 minutes. Add 1 cup chicken stock and dill. Bring to a boil, cover and cook, stirring and mashing cauliflower with spoon, until most of liquid is absorbed and cauliflower is soft, 10 to 12 minutes. Mix in minced chives. Season with salt and pepper.

3

Sear pork:

Heat skillet on medium-high with 1 tablespoon olive oil. Press pork into pan and cook on medium heat until brown on both sides, about about 4 minutes each side. Add halved onion to pan, cut side down. Cook, turning once, until slightly caramelized on both sides. Set pork and onions on a plate to rest, tent with aluminum foil.

4

Cook radicchio:

Clean outer leaves of radicchio. Slice lengthwise into quarters, drizzle of olive oil and sprinkle with salt. Place on skillet over medium heat and cook, turning, until soft, slightly charred and caramelized on each side. Set aside.

5

Make pan sauce:

Reduce skillet heat to low. Add remaining cup of chicken stock and 1/4 cup white wine, if available. Scrape up food bits on bottom of pan with a wooden spoon and reduced to liquid to 1/2 cup, about 5 minutes. Take off heat and whisk in 1 tablespoon butter. Spoon cauliflower on a plate. Top with pork, radicchio and onion. Garnish with whole chives and serve with pan sauce.

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